Place beef cubes in a baking dish.
Cover with cream of mushroom and onion soup.
Stir, cover and bake at 325\u00b0 for 2 1/2 to 3 hours.
Stir occasionally.
Serve over egg noodles or rice. Serves 4 to 5.
PREPARATION:
Place the beef cubes in a bowl and add
Brown beef cubes that have been coated with flour, salt and pepper in Crisco in a large Dutch oven.
Add bouillon cubes, sauce, onion, celery seed and water to meat.
Cover; cook 1 1/2 hours, stirring every 15 to 20 minutes.
Add brown sugar and cook 20 minutes more.
Add cheese and mushrooms and cook 10 minutes more.
Serve over cooked noodles.
Mix beef cubes, dry onoin soup, cream of mushroom soup and water or milk in crock-pot.
Cook on low 6 to 8 hours.
Make noodles or rice.
Serve with beef sauce over noodles or rice.
Place the beef cubes and onion slices in the crock pot.
Combine tomato sauce, brown sugar, worcestershire, thyme, basil, celery seed, pepper and salt and pour over meat and onions.
Cover and cook on low for 6-8 hours.
Turn to high. Dissolve the cornstarch in the water and then stir into the crock pot.
Cover and keep on high for 10 minutes.
Stir again and serve over mashed potatoes or hot buttered egg noodles.
You will decide quantity according to your own needs.
As a rule, 2 cans of soup to 1 to 1 1/2 pounds beef cubes and 1 large jar sliced mushrooms.
Add ingredients to crock-pot.
If using these quantities, add small amount of water (about 1/4 of one soup can).
Slow cook in crock-pot, covered, for approximately 8 hours. Serve over rice or noodles and a vegetable of your choice. E-A-S-Y and D-E-L-I-C-I-O-U-S!
Mix beef cubes and flour in large ovensafe pot.
Do not brown meat.
Add other ingredients and stir.
Bake covered at 300\u00b0 for 3 hours or until meat is tender.
Makes 12 (1 cup) servings.
Pour soup and brown gravy mix into slow cooker; mix well. Add soup can of water and mix.
Add beef cubes and cook on medium for as much as 8 hours.
Before serving, add mushrooms.
Arrange beef cubes in a single layer in a 13 x 9 x 2-inch baking dish.
Do not brown meat first.
Cut potatoes, carrots, celery and onions into chunky size pieces and layer on top of meat.
Salt and pepper to taste.
Mix tomato sauce with water, sugar and tapioca and pour over vegetables.
Do not stir.
Seal tightly with aluminum foil and place in 325\u00b0 oven for 3 hours. When foil is removed, meat will be nicely browned with gravy.
epper. Repeat with the remaining beef. (I used a non-stick
In glass dish with lid, combine all ingredients.
Cover tightly.
Bake at 325\u00b0 to 350\u00b0 for 2 1/2 to 3 hours.
Serve over noodles or rice.
Very easy.
Heat oil in a heavy saucepan and brown the beef cubes until deeply colored.
Remove from pan and brown sliced onions until golden brown.
Return beef cubes to pan and add beef bouillon and dry red wine.
Simmer until beef cubes are almost tender.
Add small onions and cook until tender.
Add mushrooms and heat through; adjust seasonings.
Mix cornstarch and water, add to beef stock and boil for one minute, or until sauce is thickened and clear.
Serve with rice or noodles.
Put beef cubes in a bowl with flour, a little black pepper and garlic salt.
Coat beef cubes.
Brown beef cubes in hot oil on top of stove.
When brown, put beef cubes in slow cooker.
Mix in remaining ingredients; cook on medium-high for 7 hours or on high for 5 hours or until vegetables are tender.
Enjoy with hot French bread.
nd mix well.
Toss beef cubes in flour mixture and coat
Cook mushrooms and onion in butter for 3 minutes.
Remove and put in saucepan with beef stock (or bouillon cubes with water). Add floured 1-inch cubes of round steak or beef cubes.
Add more butter if needed.
Brown quickly, then put in saucepan of beef stock.
Season to taste with salt and black pepper.
Cover tightly and cook 1 hour or until meat is tender.
Add 1 package of gravy mix.
Ten minutes before serving, stir in sour cream.
Serve with or on top of wide noodles or mashed potatoes.
overed bowl, and refrigerate. Add beef cubes to remaining marinade, cover and
Trim all the fat off the meat and cut into 1 1/2 inch cubes.
Put a large scoop of flour into plastic bag and put the beef cubes on top.
Shake so the flour coats all the beef cubes.
Put the coated cubes into a large casserole or Dutch oven. Slice the 3 onions thin and place them over the beef.
Mix together all the other ingredients and pour over the onions.
Bake in a covered pan at 250 to 300 degrees for 3 hours.
Mix salt, pepper and flour together and coat beef cubes with this mixture.
Brown the beef cubes in a small amount of oil.
Add beef bouillon cubes and 2 teaspoons onion flakes and cook for 1 1/2 hours.
Check seasoning to taste after 1/2 hour.
Add flour, if necessary to thicken gravy.
Add Kitchen Bouquet.
Cook egg noodles as directed on package and drain.
Add butter and mix through noodles. Top noodles with meat and gravy.
Flour beef cubes.
In a pan or Dutch oven, brown beef cubes in hot oil.
Place browned cubes in bottom of an electric crockery. Layer onions, potatoes, carrots and celery.
Sprinkle bouillon granules, basil and thyme.
Pour 2 cups water and beef stew mix over meat.
Cover and cook on low heat for 8 to 10 hours or until meat and vegetables are tender.
Cut beef cubes into bite-size pieces (partially freeze beef cubes for easier cutting).
Saute cubes in frypan with butter or margarine, until tender.
Add steak sauce and teriyaki sauce to beef.
Simmer 2 to 3 minutes.
Add pepper, mushrooms (cut in thin strips) and onion to beef.
Simmer an additional 5 minutes, or until vegetables are tender-crisp.
Serve over rice or noodles, or serve plain as a main dish.